Vegan Cucumber Sandwich
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 296.0
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 471.0 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 2.4 g
- Protein: 6.3 g
View full nutritional breakdown of Vegan Cucumber Sandwich calories by ingredient
Introduction
Light and refreshing, like Spring itself, these creamy treats are not only a favorite around here, but a snap to make. Light and refreshing, like Spring itself, these creamy treats are not only a favorite around here, but a snap to make.Number of Servings: 1
Ingredients
-
2 slices of Rudi’s Organic Bakery Rocky Mountain Sourdough Bread
1/4 medium cucumber (about 8 slices), cut crosswise into slices as thin as you can possibly cut them.
Earth Balance MindfulMayo dressing & sandwich spread made with olive oil
Tips
You can use a vegan buttery spread (like Earth Balance) in place of the vegan "mayo" if you like. You can also peel the cucumber and/or cut cucumber slices horizontally if you like. Sprinkle salt on cucumbers for a different taste. Even cut off crust (like I did in photo) for an elegant presentation.
Directions
Spread a small amount of “mayo” on one side of each slice of bread.
On the “mayo” side of one of the bread slices, place the cucumber slices slightly overlapping layers.
Place the other bread slice, “mayo” side down, on top of the cucumbers.
Enjoy!
On the “mayo” side of one of the bread slices, place the cucumber slices slightly overlapping layers.
Place the other bread slice, “mayo” side down, on top of the cucumbers.
Enjoy!